Hake in Spanish Sauce

Name: Hake in Spanish Sauce
Cuisine: South African
Ingredients: 60 ml Olive Oil; 900 g Hake Medallions; 60 ml Gluten-free Flour; 2 Onions, sliced; 8 Garlic loves Cloves, sliced; 6 Tomatoes, grated; 1 can Crushed Tomatoes; 2 Roasted Bell Peppers; 10 ml Paprika; 250 ml White Wine; 2 Bay Leaves; Salt and Pepper to taste; Fresh Parsley for garnishing

Sean Strydom @Sean_Strydom

Port Elizabeth

Hake in Spanish Sauce

Sean Strydom @Sean_Strydom

Saved

Ingredients

60 mlOlive Oil
900 gHake Medallions
60 mlGluten-free Flour
2Onions, sliced
8Garlic loves Cloves, sliced
6Tomatoes, grated
1 canCrushed Tomatoes
2Roasted Bell Peppers
Roasted Bell Peppers
10 mlPaprika
250 mlWhite Wine
2Bay Leaves
Salt and Pepper to taste
Fresh Parsley for garnishing

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Steps

1

In a cast iron pan, heat the Olive Oil in a pan over medium-high heat. With a paper towl, pat the Hake Medallions dry. Season them with Salt & Black Pepper and coat them in the Gluten-free Flour.
2

Fry the hake for 2 minutes per side or until lightly golden. Remove and set aside
3

In the same oil fry the Onion and Garlic until the onions are translucent. Add in the Paprika, White Wine and simmer for 3 minutes.
4

Add in the Grated Tomatos, Canned Tomatoes, Roasted Bell Peppers and season with Salt & Black Pepper. Add in the bay leaves and simmer until the sauce thickens.
5

Place the hake back into the pan, turn over to coat with sauce. Cover with a lid, and simmer for 2-3 minutes until the hake is cooked through.
6

Serve with rice and garnish with chopped fresh parsley